First Sourdough Attempt


 
Len Dennis

Len Dennis

TVWBB Diamond Member
Start at the end: I'm not sure it's worth the effort :(

It took 8 days to get the starter to the point that it could be used in the levain. A lot of work getting it started from scratch.

Here's the levain on the left and the flour/water mix doing it's autolysing.
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And in the baskets after an overnight refrigerated proofing
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And the fnished product:
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Crust is not quite as "crispy" as my usual no-knead version (although there is still a snap when cut into). I think after a day or three the crust will soften up/be chewey like the store-bought s.d. I've had in the past.

It doesn't rise as much as it either although from what I've read I had a "normal" rise on the proofing.

The flavour is well, maybe it's old, hot-sauced-out taste buds but it's not a lot different. Definitely not sour but I do detect a slight difference in the "after" flavour. Crumb is nice and it is a much "wetter" bread than my usual. Don't get me wrong: it's still a tasty treat.

It's a mix of sourdough starter, a levain, unbleached white flour, whole wheat flour and whole rye flour. ZERO yeast (as that comes from the starter/levain).

Hence, my opening comment: I'm not sure it's worth the effort. My starter is in the fridge now in hibernation till the next bake.

His name is George BTW ;)
 
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Len, those loaves look great, and that's some fantastic rise from your young starter! "Worth it", as always, is in the eye of the beholder. I like the flavor I can develop with a natural levain that just isn't possible using commercial yeast. That flavor is either enough for you to want to put in the extra effort required, or not. The great thing is you can make great bread either way.

BTW, I'd be willing to bet the flavor profile of your naturally levained bread will change as your starter matures some more. Mine definitely did. Give it a month at least! :)

R
 
Thanks Rich.

I completely forgot that it is a young starter (in regards to flavour profile) and will improve "with age" (like a lot of us folks :D ). I will keep at it. Like I said, the texture is right. The flavour will come.
 
Agree with Rich, when I started fooling around with starter/levain I used the Ken Forkish book Flour Water Salt Yeast as a guide. Something that really wasn't expressed in the book was the aging of the starter. After about two months I could really tell the difference in the flavor of the crumb, much more of that good sourdough taste.
I really like the no knead bread and it's simple and has great taste for a bread made with commercial yeast. I also can't keep my starter going in the winter so the no knead works well for me.
When summer comes I'll go back to my starter breads.

Oh and I think those loafs look good to me.
 
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Well they look nice. Many years ago I had a neighbor who tended a sourdough starter or whatever it's called. She called whatever she did to maintain it "feeding the beast".
 
That's some good looking bread. Lots of nice air pockets in it.

Several years ago, I was making sourdough bread. & pancakes. Used a potato for the starter. Eventually I wearied of keeping it alive....
 
Thanks guys :D

Robert, that's what has always stopped me from trying it but I kept reading about how good it tastes, I had to try it. Coupled with that, the site I found the method on also provided a method for the "week end" baker.

I put myself in that category in that, although retired (and having plenty of time during the week), we don't eat enough to warrant making more than once every two weeks (not every other day). Hopefully, the down time will work out as far as necessary feedings go.
 
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